Stuffed Tomatoes (Pomodori Ripieni)

INGREDIENTS for Stuffed Tomatoes (serves 6 people):

6 tomatoes 
10 plus 2 tablespoons extra virgin olive oil 
30 g of chopped parsley 
2 garlic cloves, chopped 
80 g of freshly grated Parmigiano Reggiano or Grana Padano cheese (Parmesan cheese) 
100 g of dry bread crumbs 
freshly ground black pepper to taste 

Preheat oven to 175° C. Wash and dry tomatoes. Cut in half. Using a small teaspoon, remove seeds from tomatoes. Drain tomatoes cut side down on paper towels for 10 minutes. Combine evoo, parsley, garlic, Parmesan cheese, bread crumbs, salt and pepper in a medium bowl. Divide mixture between tomato halves. Place tomatoes in a baking dish. Spoon 2 tablespoons evoo over tops of tomatoes into dish. Bake 25 to 30 minutes or until filling is crisp and golden.  Serve warm with a few tablespoons of evoo on the top.

Stuffed Tomatoes: recipe - by Mama Isa's Cooking Classes in Venice area Italy
Stuffed Tomatoes
Buon Appetito!!!!!!

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